Garlic Butter Steak
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
8 mins
-
Additional Time
15 mins
-
Total Time
33 mins
-
Servings
2 steaks
-
Calories
912 kcal
-
Course
Main Course
-
Cuisine
American
Garlic Butter Steak
Description
This Garlic Butter Steak recipe focuses on developing both flavor and texture. Steaks are brought to room temperature before cooking to ensure even heat penetration. A screaming hot cast iron skillet sears the meat to form a crust that locks in juices. Seasoning simply with salt and pepper highlights the beef flavor.
The garlic butter, which includes parsley and lemon zest, is prepared ahead and can be rolled or refrigerated until use. This seasoned butter is applied to the steaks to add richness and a complementary garlic-herb aroma. The recipe monitors steak temperature carefully to achieve doneness from rare to well done.
Leftover steak should be stored properly in airtight containers and can be served at room temperature to avoid overcooking. Reheating is best done in a skillet without added butter. Using a meat thermometer is recommended for precision.
Ingredients
Garlic Butter
- 8 tablespoons butter softened (1 stick, unsalted
- 1 tablespoon garlic finely minced
- 2 tablespoons parsley chopped
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
Garlic Butter Sirloin Steaks
- 2 sirloin steak about 2 lbs., about 1.5” thick
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 6 tablespoons butter softened, with garlic
Instructions
Make the Garlic Butter
- Combine the softened butter with the minced garlic, chopped parsley, lemon zest and kosher salt in a medium bowl.
- Use a hand mixer or a rubber spatula to stir to combine.
- Roll into a log or transfer to a storage container to keep the butter in the refrigerator. This can be kept for 2-3 week in the fridge. You may also leave at room temperature if you’re cooking the steak shortly after mixing it.
Cook the Sirloin Steaks
- About 30-45 minutes before cooking, remove the steaks from the fridge and let them come to temperature.
- Warm a cast iron skillet over high heat. (You want it screaming hot because this will get a good sear and caramelization on the outside of the steak, which provides both flavor and texture.)
- As the cast iron skillet heats, season the steak with salt and pepper on all sides.
- Place the steak in the middle of the skillet dry. Do not add the butter yet, and do not overcrowd the pan.
- Sear the steak for 4 minutes, then flip and cook for another 2. This will get you close to rare or medium rare, depending on the thickness of your steak. If the steak has a fat cap, be sure to sear this part, too, for a few minutes so it caramelizes.
- Lower the heat to medium and add 2 tablespoons of the garlic butter per steak. Baste for another 2-3 minutes, using a spoon to drizzle the butter back on the steak as it cooks, until the steak reaches your ideal temperature.
- Remove the steak from the pan, and let rest for 10-15 minutes under foil.
- Serve with another tablespoon of the garlic butter, and enjoy with your favorite sides!
Notes
- Cook times vary by steak thickness and desired doneness; use a meat thermometer to check internal temperature.
- Remove steak when it is 5-10 degrees below the target temperature as it continues cooking after resting.
- Store leftover steak in an airtight container in the fridge for up to 2-3 days.
- Reheat steak gently in a hot skillet without additional butter; avoid microwaving to prevent overcooking.
- Allow leftovers to come to room temperature before serving for better texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2steaks
Amount Per Serving
Calories 912 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 912kcal | 46% |
| Carbohydrates | 3g | 1% |
| Protein | 24g | 48% |
| Fat | 90g | 138% |
| Saturated Fat | 54g | 270% |
| Polyunsaturated Fat | 29g | 171% |
| Trans Fat | 3g | 150% |
| Cholesterol | 285mg | 95% |
| Sodium | 2695mg | 112% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
